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The sauce is so rich and full of flavour that you will want to mop up every last bit with your crusty bread.
This is a favourite of mine because, yes it tastes wonderful but best of all it's a one pot wonder and seriously who wants to be washing up on a Sunday morning!
Serves 6
3 - 4 tablespoons olive oil
1 Spanish onion halved and thinly sliced
2 cloves of garlic - crushed
2 chorizo sausages sliced
1 piece smoked speck approximately 5 cm thickness* - sliced into 1 cm chunks
2 cans crushed tomatoes
Handful of basil leaves - torn
Dried oregano about a handful
1/4 cup boiling water
Salt and pepper
Pinch of sugar
Can of cannellini beans** drained
6 free range eggs
6 handfuls of rocket
Shavings of fresh Parmesan cheese
Crusty bread to serve
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*Substitute smoked speck with 6 bacon rashers or 6 slices of pancetta if desired
**You can use any type of canned beans of your choice eg: three bean mix, chickpeas etc...
In a deep pan add the olive oil and cook the garlic and onion until soft.
Add the speck and chorizo and cook until golden and crisp.
Add the crushed tomato and oregano and season with salt and pepper.
Add a splash of boiling water. This will thin out your sauce just slightly.
Add a pinch of sugar to cut through the acidity of the tomato. Stir through and cook the tomato base for approximately 3-4 minutes.
Add the basil leaves and stir through.
Add the beans. Stir through. They will add richness to and thicken up your sauce.
Crack each egg and place directly on top of sauce. Crack black pepper (to taste) ontop of each egg.
Cover the pan with a lid or fit a piece of aluminium foil to cover pan. This will create steam which in turn will poach your eggs.
Cook until eggs are cooked to your liking. We like the whites done with the yolks runnny. Approximately 4-5 minutes.
Serve individual servings. With a spoon place an egg in each serving dish, top with more sauce. Top with rocket and shavings of Parmesan cheese.
Serve with crusty bread.
Enjoy!
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